Vegan Skin Friendly Blondies

by Hanna SillitoeJune 04, 2018

A blondie ... if you didn't know already ... is the official name for a brownie - minus the chocolate. Both are deliciously dense and chewy.

This little recipe experiment came about after using endless tins of chickpea water to try and create a creamy mayonnaise. The theory is to use aquafaba (that's the liquid the chickpeas sit in) to create a vegan mayo. It's trickier than it sounds trying to get the oil to thicken, and consequently I've been left with heaps of drained chickpeas whilst I try to get the mayo right. Believe me there is only so much hummus a girl can handle!!

I've read before about chickpeas being used as a creamy substitute in vegan baking so I figured I'd give it a try. Fortunately these turned out awesome first time ... so now I know exactly what to do with those leftover chickpeas.

Rich in important nutrients. Chickpeas are also good sources of magnesium, manganese, zinc, and iron. They also contain good amounts of B vitamins and vitamin A (as beta-carotene) which is particularly good for skin health.

INGREDIENTS

2 tins of drained chickpeas (I've used 400g tins)

200g gluten free oats

1 tsp vanilla extract

75g coconut sugar

2 tbsp maple syrup

1/2 tsp baking powder

2 heaped tbsp almond butter

1 tbsp coconut oil

2 pinches of pink salt

HERE'S HOW

Pre-heat the oven to 180C

Blend all the ingredients on a slow setting in your food processor until smooth and well combined